Name: Easy Pumpkin Pie Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (15 oz) can pumpkin purée; 1 (14 oz) can sweetened condensed milk; 2 large eggs; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon salt; 1 (9-inch) unbaked pie crust (store-bought or homemade)

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If you’re longing for a cozy treat that feels like a hug from autumn itself, you’re in the right place. This Easy Pumpkin Pie recipe captures everything delightful about fall in every creamy, spiced bite. With a silky-smooth filling and a hint of nostalgia, it’s a surefire crowd-pleaser for holiday gatherings or quiet afternoons. Even better? You’ll only need a handful of pantry-friendly ingredients, making this the ultimate last-minute dessert that never tastes rushed. Let’s turn your kitchen into pumpkin pie heaven!

Ingredients You’ll Need

The beauty of this Easy Pumpkin Pie lies in its simplicity—just a few classic ingredients, each with its own special part to play. From the earthy pumpkin to the warming spices, these essentials blend together to create a pie that’s truly greater than the sum of its parts.

Pumpkin Purée (1 15 oz can): Use pure pumpkin purée—not pumpkin pie filling—for that perfect fresh, earthy flavor.
Sweetened Condensed Milk (1 14 oz can): Brings just the right touch of creamy sweetness and helps everything set beautifully.
Large Eggs (2): Essential for binding the filling and lending a lovely, custardy texture.
Ground Cinnamon (1 teaspoon): The classic spice that gives pumpkin pie its signature warmth.
Ground Ginger (½ teaspoon): Adds a gentle zing that wakes up all the flavors.
Ground Nutmeg (¼ teaspoon): Brings depth and that unmistakable holiday aroma.
Ground Cloves (¼ teaspoon): A little goes a long way for nuance and spice.
Salt (½ teaspoon): Enhances every sweet and spicy element—don’t skip it!
Unbaked Pie Crust (1 9-inch, store-bought or homemade): The vessel for all that delicious filling; go with your favorite for ease or a homemade crust for extra flair.

How to Make Easy Pumpkin Pie

Step 1: Prep Your Oven

Start by preheating your oven to 425°F (220°C). This high heat helps the pie set up quickly in the first few minutes, locking in that silky filling. Make sure your oven rack is in the center position so your Easy Pumpkin Pie bakes evenly from edge to center.

Step 2: Mix the Filling

In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until everything is smooth and well combined—the more thorough you are here, the creamier your final pie will be. The aroma at this step is pure autumn magic!

Step 3: Fill the Pie Crust

Pour your silky mixture into the unbaked pie crust, using a spatula to spread it out evenly. If you’re feeling creative, smooth the filling with a swirl or little peaks, just for fun. A store-bought crust makes things wonderfully simple, but if you love homemade, go for it!

Step 4: Bake Like a Pro

Carefully transfer your pie to the oven and bake at 425°F (220°C) for 15 minutes. Then, reduce the heat to 350°F (175°C) and continue baking for 35 to 40 more minutes. You’ll know it’s ready when a knife inserted near the center comes out clean. This two-step baking process is what gives Easy Pumpkin Pie that firm edge and creamy center.

Step 5: Cool and Enjoy

Set the pie on a wire rack and let it cool completely. This waiting time is important—it helps the filling set to perfect slices and brings all the spices into harmony. Once cooled, you can serve it as is, or top each serving with a generous dollop of whipped cream for the classic experience!

How to Serve Easy Pumpkin Pie

Garnishes

Nothing says homemade charm quite like finishing touches. Pile on soft clouds of whipped cream, sprinkle with a touch more cinnamon or nutmeg, or even top with a few candied pecans. A drizzle of caramel or a scattering of crushed gingersnaps turns Easy Pumpkin Pie into something truly special.

Side Dishes

For a warm holiday spread, serve your slice alongside spiced apple cider, rich coffee, or strong black tea. Fresh fruit like poached pears or roasted apples bring a touch of brightness next to the pie’s cozy flavors. If you’re feeling celebratory, a scoop of vanilla or cinnamon ice cream is pure indulgence.

Creative Ways to Present

Get playful with presentation! Cut Easy Pumpkin Pie into small squares for a perfect dessert buffet, or use a cookie cutter to make festive pumpkin shapes for kids (and adults!) to enjoy. Present slices on mismatched vintage plates or serve in individual ramekins for a twist on tradition—all of which add to the pie’s effortless charm.

Make Ahead and Storage

Storing Leftovers

If you have extra slices (lucky you!), cover them with plastic wrap or foil and store in the refrigerator. Easy Pumpkin Pie keeps well for up to three days, and the flavors will continue blending, making each bite even more delicious.

Freezing

Need to make it well ahead? No problem! Let the pie cool completely, then wrap tightly in plastic and foil before freezing. Defrost overnight in the fridge, and it’ll taste as fresh as the day you made it—just hold off on garnishing until you’re ready to serve.

Reheating

For that fresh-baked warmth, pop leftover slices into a 325°F (160°C) oven for about 10 minutes. Or, if you’re in a hurry, microwave individual pieces for 15–20 seconds. Either way, that spicy-sweet aroma will have everyone rushing to the table all over again.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Just make sure your homemade purée is as smooth and thick as the canned kind. Sometimes fresh pumpkin can be a bit watery; drain off excess liquid so your Easy Pumpkin Pie isn’t soggy and retains its creamy texture.

Why does my pumpkin pie crack while cooling?

This can happen if the pie is overbaked or cools too quickly. To avoid cracks, remove the pie from the oven as soon as a knife comes out clean, and let it cool gradually on a wire rack. Cracks are mostly cosmetic—and whipped cream hides them beautifully!

Can I make Easy Pumpkin Pie dairy-free?

You can substitute coconut sweetened condensed milk (available in many specialty or health food stores) for the regular version. The result will be a subtly coconutty, delightful pie everyone can enjoy.

Is it necessary to blind bake the crust?

No blind baking needed for this version! The filling and crust bake together, saving you time and preventing the crust from becoming too dry or crumbly.

Can I make Easy Pumpkin Pie ahead of time?

Definitely! This pie actually improves with a little time for the spices to meld. Make it a day in advance, cover well, and chill until ready to serve—it’s a perfect make-ahead dessert for busy occasions.

Final Thoughts

There’s a reason Easy Pumpkin Pie is a beloved classic—every bite balances creamy pumpkin, warming spices, and a touch of sweetness, all wrapped up in a tender crust. I hope this recipe brings as much joy to your home as it has to mine. Give it a try and let the aroma fill your kitchen with the promise of comfort and celebration!

Easy Pumpkin Pie Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 1 hour
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in the warm, comforting flavors of fall with this Easy Pumpkin Pie recipe. Perfect for Thanksgiving or any autumn gathering, this classic dessert is a crowd-pleaser that’s simple to make.

Ingredients

Scale

Pumpkin Pie Filling:

1 (15 oz) can pumpkin purée
1 (14 oz) can sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt

Pie Crust:

1 (9-inch) unbaked pie crust (store-bought or homemade)

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Mix the filling: In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Fill the crust: Pour the filling into the unbaked pie crust.
Bake: Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 35–40 minutes, or until a knife inserted near the center comes out clean.
Cool and serve: Remove from the oven and let cool completely on a wire rack. Serve as is or with whipped cream.